Gyeran jjim (Korean steamed eggs) three ways!!!
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- เผยแพร่เมื่อ 25 มิ.ย. 2024
- How to make Korean steamed eggs over direct heat, in water bath, or in the microwave!! Gyeran jjim is a Korean savory egg custard dish that's popular as a side dish. Gyeranjjim is usually cooked and served in a small earthenware (ttukbaegi, 뚝배기) at Korean restaurants. I also like to cook it in my earthenware directly on the stove top. But, you can use a ramekin or a heatproof bowl and place it in boiling water in a pot to steam. You can also microwave the egg mixture. This video shows all these methods. Enjoy!!
Full recipe:
www.koreanbapsang.com/gyeranj...
Ingredients:
4 to 5 large eggs
1.5 teaspoons saeujeot (salted and fermented shrimp) - or 3/4 teaspoon salt or fish sauce - adjust to taste
2 tablespoons chopped scallion
1 cup water or myulchi (dried anchovy) or dasima (dried kelp) broth - the amount can be adjusted to your preference (plus or minus 1/4 cup)
Anchovy broth: www.koreanbapsang.com/how-to-...
Vegetable broth: www.koreanbapsang.com/vegetab...
Dasima (dried kelp) broth : Boil 1 piece dasima (about 2 to 3 inch square) in 1.5 cups of water for 5 minutes.
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Thank you for being so thoughtful of your viewers needs and showing different cooking options i.e. stove top, steaming in pot, and microwave for preparing the recipe.
My pleasure!! Glad to be helpful!
Yes, this is one of my favorite videos showing this recipe because she is showing all the different ways. I live in Denmark and I normally don’t cook with the first pot you use (can’t remember name) so it’s so nice that you show how else to to it) thank you. And also you are the only one I see turning it half ways. Others just leave it for the full time.
i really like how you romanize the korean (accurately) and provide the actual korean name of the dish instead of giving it some awkward english equivalent
Glad you like them. Thanks for watching!
Finally made perfect steamed egg in the microwave! I will have to use my ttukbaegi in the morning for my son. Thank you! ❤
Great to hear that! Thank you!
Thank YOU! We have made it every day now, including this morning 🤩 we love eggs and I'm so happy we can make this together.
Made this for dinner for my fam tonight. Big hit. Thank you!
Thanks for sharing three the ways of steaming eggs. I love the last method, when the steam egg is soft and smooth. Full watch and support.
Thank you so much 🙂
Thanks for your thorough directions for recipes.
I started watching " kdramas" a few months ago and loved the dedication to delicious food! I am delighted to find a channel where I can learn to make some of those mouthwatering dishes i see on TV.
I'm a big K-drama fan myself too. Hope you get to make some of those dishes and enjoy at home.
What my fellow citizens of planet Earth have been able to teach me (with the help of the marvellous creative communications technology that is TH-cam) is that there is literally no end to the way you can cook eggs. It's astonishing. Every week I learn yet another egg cooking method. Is there no end?? It's eggshells, all the way down...🍳🥚🥚🥚 Thank you so much for this recipe. You keep using saeu-jeot as an ingredient in so many of your tutorials and I'm thrilled as I have a jar in my freezer that I really only use for making kimchi. Now I have so many other ideas for what I can do with it. Thank you!
You're welcome! I'm so happy you find my videos are helpful.
so excited to try this! i love your recipes so much
Yay! Thank you!
I just made my first steamed egg! It came out perfect! Thank you for sharing ❤
Awesome to hear that! Thank YOU for trying it out.
Thank you for showing how to do this in the microwave
I'm so happy to see you cooking here 😍. Thank you!
aww thank you!!
that looks awesome and I made this years ago when i was doing Koren cooking lessons, but i forgot what it was called and i didnt have the recipe 10/10 👍
Great! Hope it turns out well for you.
Love your videos and recipes!!!
Yay! Thank you!
These were a nice breakfast brunch for us. LOVE it!
I just tried it... microwave way... yummmmmm
I love your videos, you do such a amazing job 🫶🏾
I didn't know you could use a microwave! I'll have to try this haha
Happy to hear you learned something new from the video. It works well. Hope you try it.
My son has been eating this since he was a baby now he’s a healthy 16 yo and still asks for it.
Nice! One day, he will make this on his own. My son makes this quite often.
I always steam it. It is how my Korean mother taught me. I also add gochu - jalapeños, either chopped finely or thinly sliced.
So glad I found you! I used a recipe online...and the egg wasn't cooking at all.
I watched your video and found out that the water needed to be boiling...big difference!! lol
Wonderful! Thank you for finding me and watching the videos!!
Plan to cook this for kid who love egg... Yummy and easy step. Thanks😊
Enjoy!!
Great video thank you
Thank you for watching! Hope you try it soon.
Yum. I always like to make this with kimchi chigae.
So good with it!
Nice! Very similar to the Chinese method. Korean method uses a smaller & higher bowl, Chinese uses a wide shallow bowl. Will definitely try your clay pot method!
Cool, thanks for letting me know about the Chinese version!
I'm gonna try it in the morning.....thank you for sharing your recipe 🥳🎉
Respect from INDIA ....🇮🇳
Hope you enjoy!
That is so awesome! I didn’t know we could do this in the microwave!
Glad you learned something new from the video. Hope you try it soon.
I thought sieve was to strain out eggshell lol, now I see it's for smoother texture.
I LOVE STEAMED EGGS
😋
So, I've been cooking a Korean dish without knowing about that. :)
That's nice! Hope you find more about Korean dishes.
Hello mam I am new subscriber of your channel I like Korea and Korean people they are so cute because I am Army of BTS so now I love all of Korea I wanna learn Korean cuisine lots of love from Pakistan
Thank you for subscribing and all the love for everything Korean!!
@@koreanbapsang6835 you are so sweet mam
Yummy 🤤 with rice 🍚 Lol shells ops 😂 a touch of sesame oil and more oil ㅋㅋㅋ 🤣 the more the merrier hahaha 🤪
Thank you!!
Can I cover the bowl and just leave it steaming in the pot? Or do I need to stir it up once in a while?
You'd block the steam generated from the water bath if you covered the bowl.
Hi, what is the reason you wipe the sesame oil from the bowl?
It's to prevent the egg from sticking to the pot.
I see you adding waters when you cook in microwave. Can you tell me how much water when you use 5 eggs like you used?
oh the same as the other two methods, 1 cup. Hope you try it.
Would you put a lid on the one going in the microwave so that it wouldn’t get this “tough” top?
hmmm mine doesn't come out tough without the lid in the microwave, but you certainly can try it.
My preferred way is to use the earthenware pot 😊
My favorite too!
Last night I went to Korean BBQ and they served that with my meal, I took a full spoonful and.... my mind blown! OMG, they are SO GOOD!!!! Can you be my best friend 4 life?
Thanks for the recipe.
It's always a treat to be served with this dish at a restaurant. Hope you try making it at home. Thanks!
@@koreanbapsang6835 What size of the clay pot and can it use on electric stovetop?
@@blacknluvly1I think she mentioned that its a 5" pot. If you find a bigger one, increase the amount of eggs.
I've had a hard time using earthenware on an electric stove since it bevels on the bottom. I have a small butane stove that easily sits on the counter or dinner table and works fine.
Great dish, but How many milliliters is a Cup?
1 cup = 236 ml
Hi! Im trying to cook Korean steamed egg. Unfortunately, Im having problems in my cooking process. While Im cooking, I noticed that there are times when something foamy comes up and it overflows. I panic and I have to turn down the heat. My end result is a steamed egg that is not as good as yours. I really dont know why I experience overflowing
Hope you could give me advice
Are you cooking it over direct heat? It sounds pretty normal, and you did the right thing to reduce the heat. I'd also try to stir a little more. Is your pot too small for the number of eggs?
@@koreanbapsang6835 Yes, my pot is small. I was finally able to solve the problems. Apparently, the problems were mainly the texture of the eggs (I needed to not mix it too much before putting it into the pot) and the heat (it shouldn't be too strong to prevent overflowing).
Still, I appreciate the response so that I know what other things to look out for 🙂
No mirin necessary? What is usually the purpose of mirin in this dish? Thank you
What Is your favorite way of making gyeran jjim ?
I normally make it in my earthenware pot.
My Chinese mom added duck egg and pork hash to the steamed eggs
ooh that must have been delicious!!!
Cook longer
Traditional with no microwave is the best option for flavour and texture in the mouth for sure. 🥢
You'll be pleasantly surprised with the microwave version as well.